Kidney Bean-Vegetable Soup
60 mins (prep 25, cooking 35)
12 ingredients
8 servings
A delicious soup for chilly days--or even not so chilly ones. And it's healthy too! (Moderately adapted from a recipe on Note: The sodium-free and low-sodium items in this recipe can be replaced with their higher sodium counterparts--just add less additional salt.

Categories:  <-60-mins , seasonal , winter , beans , fall , equipment , soups-&-stews , stove-top , time-to-make ,
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Serving Size (9.68 g)
Servings 8
Amount per Serving
Calories 18.81 Calories from Fat 17.55
% Daily Value *
Total Fat 1.95g 23.96%
Saturated Fat 0.27g 10.89%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 27.1mg 9.03%
Total Carbohydrate 0.46g 1.23%
Dietary Fiber 0.24 g 7.77%
Sugars 0.05 g %
Protein 0.11g 1.84%
Vitamin A 200.17IU% Vitamin C 0.12mg%
Calcium 2.92mg% Iron 0.13mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground cumin, low-fat chicken broth, low-sodium, low-sodium kidney beans, frozen whole kernel corn, fresh ground black pepper, stewed tomatoes, low-sodium